Feb 21, 2015

Chocolate Pear Bundt Cake with Chocolate Caramel Sauce

Who wants cake!? Dr. Fuhrman says that most Americans are on the “cake diet”… cupcakes, muffins, bread, pasta, bagels, … pretty much all the same thing: low nutrient foods in the form of flour, sugar and oil, but just dressed up differently. He’s right! And he’s got a great sense of humor. If you’re a “nutritarian” or just want to get an extremely thorough nutritional education, purchase and watch his 10-DVD collection called The Immersion Excursion. I’ve watched these videos over and over again. So much great information!

I seldom eat these kinds of “cake diet” foods, but every once in a while, I will make and partake of… CAKE. Like this one. Yes, it has flour (I used whole spelt flour) but it has no oil and is very low in sugar compared to most desserts. So, if you’re going to indulge, at least make sure you’re using whole grains and keep it low glycemic. Your body will thank you as well as your taste buds! So, for a special occasion or “just because” I hope you will enjoy this one.


for the cake:

~ dry

  • 3 cups spelt flour (or whole wheat or whole wheat pastry flour)
  • 1¼ cups coconut sugar or other minimally processed, granulated sweetener
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt (optional)

~ wet

  • ½ cup cocoa powder + ½ cup boiling water
  • 2 TBS flax meal + 6 TBS water
  • 2 tsp pure vanilla extract
  • 2 cups unsweetened, plant based milk (I used soy)
  • 1 cup pear purée (1 large Bosc pear)
  • 2 cups chopped pear, stem and seeds removed (1 large Bosc pear, this measurement does not have to be exact)

for the sauce:

  • 1 cup pitted, medjool dates, soaked for one hour and drained
  • 1 cup water
  • 2 TBS cocoa powder
  • 2 tsp pure vanilla extract


  1. Preheat oven to 350° F.
  2. Lightly grease a bundt pan and set aside.
  3. Combine the boiling water with the cocoa powder in an heat proof container of some kind (I used a pyrex measuring cup), stir well until you have a paste, and set aside to cool.
  4. Mix the flax meal with the 6 TBS water and set aside for about 10 minutes. It will gel up.
  5. Combine all dry ingredients together and mix well to combine.
  6. Peel and core one pear and place in a food processor. Pulse until puréed but not liquified (like applesauce consistency).
  7. Whisk all the wet ingredients together, except for the chopped pear.
  8. Pour the wet ingredients into the dry and mix well.
  9. Fold in the chopped pear.
  10. Pour batter into the bundt pan, spread evenly and bake 40-45 minutes, until a toothpick inserted comes out clean.
  11. Let cool to room temperature in pan, then invert onto a plate.
  12. To make the sauce, blend all sauce ingredients in a high powered blender until smooth.
  13. Serve with drizzled chocolate caramel sauce and vegan whipped cream if you like!
Healthy trails with a little cake on the side,

9 responses to “Chocolate Pear Bundt Cake with Chocolate Caramel Sauce”

  1. Decadent and delightful! Or in a word, YUMMY!

  2. Helyn says:

    Thanks, Kytka! 🙂

  3. Anonymous says:

    This looks so good! Do you think date sugar would work instead of the coconut sugar? I don't think Dr. Fuhrman approves of coconut sugar.

  4. Helyn says:

    I'm sure date sugar would work, but you may need to use a little more as it is not quite as sweet and this cake is already not very sweet. Let me know if you use it, and how it turns out for you, okay? Thanks!

  5. Anonymous says:

    Will try with the date sugar…thanks! I love your recipes.

    Anon (Suzanne)

  6. Dru Gehring says:

    Hi Helyn

    This wonderful cake is on the menu for our Thanksgiving dinner.

    I was wondering if I could substitute buckwheat flour for the spelt or whole wheat flours? I love the taste and texture of all your muffin recipes that use buckwheat flour! I also have 5 lbs of buckwheat flour but only 1 cup of spelt flour in my pantry. Haha!

    Also, first time I made this cake the batter didn’t cook around the pear pieces. The toothpick test came out clean, so I didn’t realize the issue until slicing to serve. Still tasted great though, just didn’t look as lovely as the picture.

    I was wondering if perhaps the pear was too ripe and the pieces broke down a little? I was thinking of trying a pear that was right on the edge of ripeness to see if it held up better. Do you think that would help or do you have any other suggestions?


    • helynskitchen says:

      Hi Dru!

      I think that buckwheat flour would work but you may have to make some small adjustments: add 2 TBS tapioca, corn starch, potato starch or arrowroot and decrease the flax mixture to 1 TBS ground flax + 3 TBS water. Otherwise it may be too gooey. Also, buckwheat lends a much finer crumb so you will wind up with a bit of a different texture. Re: the pears, I used ripe, but not overripe and have had success 3 times with this recipe. Do you have an oven thermometer? Sometimes ovens are not precise and you may need to adjust the temp. Or possibly leave it in a little longer. Also, you could try the trick of tossing the pear chunks in some flour before folding them in. Hope this helps and please let me know how it turns out! xo

      Happy Holidays!

  7. Dru says:

    Thanks Helyn!

    I will try the recipe using buckwheat flour and those adjustments, but will experiment after the holiday so my guests aren’t guinea pigs ! The bundt cake was so good as posted, and the texture was great with the sauce. I’ll not mess with perfection this time, I’ll just make sure oven temp is accurate and dust the pears with flour.

    Was I dreaming this or did you once post that a you were planning on publishing a dessert cookbook? ?

    Have a great Thanksgiving!

    • helynskitchen says:

      Great, Dru! I agree… I never make new recipes for guests 🙂 Ha! A dessert cookbook. Yes, among many others!!! It’s more challenging than most people realize to get a cookbook published. Full color photos make it very costly for the publisher. I’ve been working on e-books as I can publish them myself on Amazon and even make them available on the blog. Lots to do! Thanks for asking!! xo

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